Joule Sous Vide London Broil Marinated Steak Recipe

Joule Sous Vide London Broil Marinated Steak Recipe

Look no further than this Joule Sous Vide London Broil Marinated Steak recipe! Using the innovative sous vide cooking method with the Joule immersion circulator, you'll achieve perfectly cooked steak every time. Marinated in a flavorful blend of herbs and spices, this London broil steak is tender, juicy, and bursting with savory goodness.

Prep Time20

Sous Vide Time:5

Total Time5 20

Course: Dinner, Main Course

Cuisine: American

Keyword: Joul Sous Vide, Joule Sous Vide London Broil, London Broil, Marinated London Broil Sous Vide

Servings: servings

Calories: 469kcal

Equipment

Sous Vide

Ingredients

2 lbs London Broil (flank steak)
2 Cloves Garlic (minced)
¼ Cup Balsamic Vinegar
¼ Cup Worcestershire Sauce
2 Tbsp Soy Sauce
2 Tbsp Dijon Mustard
2 Tbsp Olive Oil
2 Tbsp Brown Sugar
1 Tsp Thyme (dried)
1 Tsp Oregano (dried)
¼ Tsp Black pepper (ground
¼ Tsp Kosher Salt
2 Tbsp Butter (to finish the sauce)

Instructions

Prepare the Marinade: In a bowl, combine minced garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, ground black pepper, and kosher salt. Mix well to create the marinade.
Marinate the Steak: Place the London Broil Sirloin steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated. Cover or seal the dish/bag and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat.
Vacuum Seal the Steak: After marinating, remove the steak from the marinade and pat it dry with paper towels. Place the steak in a sous vide bag and vacuum seal it to ensure a tight seal.
Preheat the Joule Sous Vide: Fill a large pot or container with water and attach the Joule Sous Vide immersion circulator. Set the temperature to 131 degrees Fahrenheit (55 degrees Celsius) and allow the water to preheat.
Sous Vide Cooking: Once the water reaches the desired temperature, carefully place the sealed steak into the pot, ensuring it is fully submerged. Cover the pot with a lid or aluminum foil to minimize water evaporation. Set the timer for 4-5 hours for optimal tenderness and flavor infusion.
Searing the Steak: After sous vide cooking, remove the steak from the bag and pat it dry with paper towels. Preheat a skillet or grill over high heat with vegetable oil. Sear the steak for a few minutes on each side until a golden crust forms, being careful not to overcook.
Prepare the Sauce: While the steak is searing, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and allow it to reduce by almost half, creating a flavorful sauce. Add a couple of tablespoons of butter to the sauce for richness and depth of flavor.
Serve and Enjoy: Once the steak is seared to your liking, remove it from the heat and let it rest for a few minutes. Slice the steak against the grain to ensure tenderness, then plate it and spoon the prepared sauce over the top. Serve immediately with your choice of sides, such as mashed potatoes, au gratin potatoes, or steamed vegetables. Enjoy your delicious Joule Sous Vide Marinated London Broil steak!

Nutrition